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Author: khowrh

  • Thai Coconut Curry Mussels

    Thai Coconut Curry Mussels

    Ingredients

    4 lbs fresh mussels, cleaned and debearded

    2 tablespoons vegetable oil

    1 large onion, finely chopped

    3 cloves garlic, minced

    1 tablespoon fresh ginger, grated

    2 tablespoons Thai red curry paste

    1 can (14 oz) coconut milk

    1 cup fish or seafood broth

    2 tablespoons soy sauce

    1 tablespoon brown sugar

    Juice of 1 lime

    1 red bell pepper, thinly sliced

    1 cup cherry tomatoes, halved

    Fresh cilantro leaves for garnish

    Steamed jasmine rice for serving

    Execution

    1

    Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.

    2

    SautΓ© Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. SautΓ© chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.

    3

    Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.

    4

    Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.

    5

    Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.

    6

    Discard Unopened Mussels: Discard any mussels that remain closed after cooking.

    7

    Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.

    8

    Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.

    Additional tips

    • Customize the level of spiciness by adjusting the amount of Thai red curry paste.
    • Pair with crusty bread to soak up the flavorful broth.
    • A splash of coconut milk right before serving adds an extra layer of richness.
  • Creamy Mushroom and Spinach Stuffed Chicken

    Creamy Mushroom and Spinach Stuffed Chicken

    Ingredients

    6 boneless, skinless chicken breasts

    Salt and pepper to taste

    1.5 tablespoons olive oil

    3 cups mushrooms, finely chopped

    3 cups fresh spinach, chopped

    4 cloves garlic, minced

    1.5 cups ricotta cheese

    3/4 cup grated Parmesan cheese

    1.5 teaspoons dried thyme

    1.5 teaspoons dried rosemary

    1.5 cups chicken broth

    1.5 cups heavy cream

    1.5 tablespoons all-purpose flour

    Fresh parsley for garnish

    Execution

    1

    Preheat the Oven: Preheat your oven to 375Β°F (190Β°C).

    2

    Prepare the Chicken: Butterfly each chicken breast by slicing horizontally, creating a pocket for the stuffing. Season with salt and pepper both inside and out.

    3

    Make the Filling: In a large skillet, heat olive oil over medium heat. SautΓ© chopped mushrooms until they release their moisture. Add garlic and spinach, cooking until the spinach wilts. Remove from heat and let it cool slightly.

    4

    Prepare the Stuffing: In a bowl, mix the ricotta cheese, grated Parmesan, dried thyme, and dried rosemary. Add the sautΓ©ed mushroom and spinach mixture. Mix well.

    5

    Stuff the Chicken: Spoon the mushroom and spinach filling into the pocket of each chicken breast, pressing down gently. Secure with toothpicks if needed.

    6

    Sear the Chicken: In the same large skillet, sear the stuffed chicken breasts until golden brown on both sides. Remove and place them in a baking dish.

    7

    Prepare the Cream Sauce: In the skillet, whisk together chicken broth, heavy cream, and flour. Simmer until the sauce thickens, stirring constantly.

    8

    Bake in the Oven: Pour the cream sauce over the stuffed chicken in the baking dish. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through.

    9

    Bake in the Oven: Pour the cream sauce over the stuffed chicken in the baking dish. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through.

    Additional tips

    • Choose a mix of mushroom varieties for a more complex flavor.
    • Feel free to add a handful of shredded mozzarella to the stuffing for extra creaminess.
    • Serve over pasta, rice, or mashed potatoes to soak up the delicious sauce.
  • Sun-Dried Tomato and Feta Stuffed French Toast

    Sun-Dried Tomato and Feta Stuffed French Toast

    Ingredients

    8 slices of thick-cut bread

    4 oz cream cheese, softened

    1/2 cup sun-dried tomatoes, chopped

    1/4 cup crumbled feta cheese

    4 large eggs

    1 teaspoon vanilla extract

    1/2 teaspoon dried oregano

    Butter for cooking

    Maple syrup for serving

    Fresh basil leaves for garnish

    Execution

    1

    Prepare the Filling: In a bowl, mix softened cream cheese, chopped sun-dried tomatoes, and crumbled feta. Set aside.

    2

    Make the French Toast Batter: In a shallow dish, whisk together eggs, milk, vanilla extract, and dried oregano.

    3

    Assemble the Stuffed French Toast: Spread the cream cheese mixture onto 4 slices of bread. Top with the remaining slices to make sandwiches.

    4

    Dip and Cook: Dip each sandwich into the egg mixture, ensuring both sides are coated. In a skillet over medium heat, melt butter. Cook the stuffed French toast until golden brown on both sides.

    5

    Serve: Cut each sandwich in half diagonally and arrange on plates. Drizzle with maple syrup and garnish with fresh basil leaves.

    Additional tips

    • For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch.
    • Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties.
    • Ensure your eggs are as fresh as possible for the best poaching results.
    • If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing.
    • Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.
  • Lemon Butter Garlic Shrimp Pasta

    Lemon Butter Garlic Shrimp Pasta

    Ingredients

    8 oz linguine or your favorite pasta

    1 lb large shrimp, peeled and deveined

    Salt and black pepper to taste

    3 tablespoons unsalted butter

    4 cloves garlic, minced

    Zest of 1 lemon

    Juice of 1 lemon

    1/2 teaspoon red pepper flakes (optional)

    1/4 cup fresh parsley, chopped

    Grated Parmesan cheese for serving

    Execution

    1

    Cook the Pasta: Boil the pasta in a large pot of salted water according to package instructions. Drain and set aside.

    2

    Season the Shrimp: Pat the shrimp dry with paper towels. Season with salt and black pepper.

    3

    SautΓ© Shrimp: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

    4

    Make the Lemon Garlic Sauce: In the same skillet, add the remaining butter. SautΓ© minced garlic until fragrant but not browned. Add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine.

    5

    Combine Shrimp and Pasta: Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until well coated in the lemon garlic sauce.

    6

    Finish and Garnish: Sprinkle fresh parsley over the pasta and toss once more. Season with additional salt and black pepper if needed.

    7

    Serve: Divide the Lemon Butter Garlic Shrimp Pasta among plates. Garnish with grated Parmesan cheese.

    Additional tips

    • For added freshness, squeeze extra lemon juice over the pasta before serving.
    • Feel free to add a handful of cherry tomatoes or baby spinach for extra color and flavor.
    • Serve with a side of crusty bread to soak up the delicious sauce.